Awesome Carrot Cake with Cream Cheese Frosting

SUBMITTED BY: Tracy Kirk PHOTO BY: Allrecipes

"A moist, dense and delicious cake."

RECIPE RATING:

Read Reviews (757)

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 40 Min
Original recipe yield 1 - 9x13 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

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REVIEWS

Reviewed on jan. 25, 2004 by ZABOO

Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF... MORE

Reviewed on dec. 5, 2007 by Christine-CanadianCook

I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily,... MORE

Reviewed on jan. 25, 2004 by xenodrum

MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made... MORE

Reviewed on jan. 25, 2004 by Flaquita

Made this for my family and they hated it and they're usually not picky eaters. This cake was... MORE

Reviewed on jan. 25, 2004 by Rebslo

Just because it has a few carrots in it doesn't make it health food! I reduced the oil to... MORE

Reviewed on jan. 25, 2004 by BOBS WIFE

Oh my. This was great! My hubby advised me late last night he had to take something for a... MORE

Reviewed on feb. 6, 2006 by stolispice

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.

stolispice
feb. 6, 2006

I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday party. I took the advice of people on the forum and made some changes. I used 1 cup sugar (rather than the 2 suggested) for the cake, as well as 2 tsp of cinnamon rather than the 1 suggested as I like a spicier cake. I used 1/3 cup vegetable oil and 2/3 cup applesauce. I didn't add any pecans. The cake turned out quite moist still, even with the reduced oil. I had a hard time getting it out of the pan, as parts of it stuck. After a bit of prodding it was out, but I was a bit worried as it seemed too moist. (I had baked most of the batter in a rectangular pan, and baked 1 small cupcake for tasting purposes.) But alas my fears were unfounded... Read below. I used the Neufchatel frosting suggested, but made one change- used 1 cup of sugar rather than 3 1/2 cups. Also- didn't mix the pecans in, but rather decorated the top of the cake with it. After leaving it in the fridge for 1 day, I was pleasantly surprised when it tasted much better than the day before. The gumminess that resulted from it being too moist the day before, was now a perfect level of moistness, and the frosting tasted delicious with the cake. You could actually see bits of carrot, and with the toasted pecans on top, it was visually gorgeous. Everyone loved it! I'd make this recipe again and again, but still use the modifications I've made above. I suggest baking the day before, and refigerating.

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I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday... MORE